National Geographic : 1963 Jan
piled high with meats, smoked fish, and other edibles in imaginative combinations. With sm0rrebr0d builders, it is a point of honor that the bread be totally concealed. A housewife, sending her man off to work and then getting his evening report on a fel low worker's superior lunch, strives to get even, or possibly forge ahead, with the next day's sm0rrebr0d. Copenhageners call this keeping up with the Jensens. Professional open-sandwich makers go by the name sm rrebrydsjomfruer,which trans lates as "open-sandwich virgins." Sm0rre br0dsjomfruer have their own union, and in years past these specialists had to be unmar ried young women. The rule of spinsterhood no longer applies, as I learned when I watched jovial matrons creating masterpieces in the kitchen of Oskar Davidsen, the sm0rrebr0d king. While I watched, one of the ladies made me a "Hans Christian Andersen's Favorite," listed as number 48 among the 178 creations on Oskar Davidsen's four-foot menu. It contained ba con, tomato, liver paste with truffles, meat jelly, and horse-radish. It was delicious. Ballerinas Practice Before Mirrors Word came one day that Denmark's proud est cultural achievement, the Royal Danish Ballet, was starting rehearsals for the new season. We were invited to watch. In the Royal Theater we found a mirror lined rehearsal hall filled with girls in leo tards. They were tall and slim, short and round, all in poses that were pure Degas. Their teacher, Vera Volkova, formerly of the Leningrad Kirov Ballet, signaled to a pianist, who struck up a waltz tune, and the girls be gan limbering-up exercises. During a break, we asked the prima bal lerina, Margrethe Schanne, how dancers managed to attain such superb physical con dition. We recalled one performance requiring her to hoist a hefty male partner into her arms and gracefully carry him into the wings. Miss Schanne stands about five feet four inches tall and weighs about 100 pounds. "Mainly," Miss Schanne answered, "it's practice, practice, and practice." But remembering the body-building Dan ish diet, we suspected that the real answer might lie in Miss Schanne's next remark. "Next to dancing," she said, "I like cooking and eating best. Let me give you my recipe for Danish liver paste. You take a pound of fat and an onion, run it through a fine grinder, add a pound of ground liver...." Friendship blooms between girl and guinea pig at Children's Zoo beside Frederiksberg Garden. Fat black rabbit basks in the firm but tender em brace of a visitor to the Children's Zoo. Young sters are encouraged to play with tame animals.